Seafood Chart
Fish Internal Temperature Chart
Most fish is considered safely cooked at 145°F, but some species such as salmon and tuna are often intentionally cooked below that temperature for texture and preference.
Quick Answer
For food safety, fish is commonly cooked to 145°F. Use an instant-read thermometer in the thickest part of the fish. Fatty fish such as salmon are often served at 125–135°F for a softer texture, while tuna is frequently served rare by preference.
Fish Internal Temperature Chart
| Fish Type | Typical Temperature | Texture | Notes |
|---|---|---|---|
| Lean White Fish | 140–145°F | Flaky and firm | Cod, pollock, haddock, rockfish, halibut |
| Salmon & Trout | 125–145°F | Soft to firm | Often cooked below 145°F by preference |
| Tuna | Typically Served Rare to Medium | Rare to fully cooked by preference | Often served rare or medium-rare by preference. USDA guidance for fish is 145°F. |
| Swordfish | 130–145°F | Meaty and firm | Avoid overcooking |
| Catfish | 145°F | Firm and flaky | Typically cooked fully |
Safety Note
145°F is the standard food-safety target for fish. Some cooks intentionally use lower temperatures for texture when preparing fish such as salmon or tuna.
Key Takeaways
- 145°F is the common food-safety target.
- Salmon is often preferred around 125–135°F.
- Tuna is commonly served rare.
- Lean fish dries out quickly when overcooked.
- Use a thermometer in the thickest section.
Common Mistakes
Overcooking fish
Fish continues cooking briefly after removal and can dry out quickly.
Using color alone
Texture and temperature are more reliable than appearance.
FAQ
Where should I measure fish temperature?
Insert the thermometer into the thickest part of the fillet for the most accurate reading.
Does fish continue cooking after removal?
Yes. Fish continues cooking briefly from carryover heat, so remove it when it is close to your target temperature.